This is how my mother makes it:
Carrots- 1 lb
Milk-1 litre (2% or whole milk)
Sugar- 1 Cup (can be increased is u like it more sweet)
Cardamom powder- 1/2 Tsp
Unsalted cashews- a few to garnish
Ghee- 1 Tsp
1.Peel the carrots and cut them into big pieces and pressure cook for 2 whistles adding a cup of milk.
2.In the meanwhile, boil the rest of the milk in a thick bottomed pan or vessel and simmer it once it starts to boil.Keep stirring to avoid the milk sticking to the bottom of the pan.
3.Remove the carrots once the pressure is released from the cooker and allow it cool then grinding it into a fine paste. Do not add water while grinding. Add the same milk used for cooking if needed.
4.Add the carrot paste to the milk and slow cook for about 45 minutes adding sugar after 10 or 15 minutes.
5.Simmer the heat and allow it to boil till the raw smell of the carrots is fully gone and the quantity of the milk reduces by 1/4 or so.
5. Heat ghee in a small pan and fry the cashew till golden brown and pour on top of the Kheer along with a pinch of cardamom powder.You can also add a few strands of saffron if you prefer.
6.Serve hot or chilled as a dessert or a healthy drink for kids as well as adults.
Note: The carrots can also be directly ground and cooked in the milk itself which will take a longer time. The pressure cooking helps to speedup the cooking process.
Condensed milk can also be added instead of sugar to make the Kheer more rich and thick.